Best 2 Sweet And Spicy Glazed Pork Belly Recipes
**Unveil the tantalizing flavors of Sweet and Spicy Glazed Pork Belly, a symphony of taste that harmonizes salty, sweet, and spicy notes.**
Indulge in the delectable union of crispy, succulent pork belly, generously coated in a glaze that tantalizes the taste buds. This ultimate culinary experience elevates the humble pork belly to gastronomic heights, transforming it into a dish worthy of special occasions. The glaze, a harmonious blend of sweet and spicy elements, caramelizes and crisps up in the oven, creating an irresistible crust that shatters upon each bite, revealing a tender, melt-in-your-mouth interior. Accompanying the pork belly is a versatile lineup of recipes that cater to diverse preferences. Dive into the classic combination of pork belly and kimchi fried rice, where the spicy, tangy kimchi complements the richness of the pork belly. Craving a refreshing side? Look no further than the cucumber kimchi, a cool and crisp salad that balances the heat of the pork belly. And for those who appreciate the finer things in life, savor the luxurious pork belly burnt ends, featuring tender, smoky morsels that will leave you craving more. Whichever recipe you choose, embark on a culinary journey that promises to satisfy and delight.
SWEET-AND-SPICY GLAZED PORK BELLY
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
SWEET-AND-SPICY GLAZED PORK BELLY
Number Of Ingredients 10
Steps:
- Combine in a medium bowl cumin, chile powder, black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
Tips:
- For crispy pork belly, ensure the skin is dry before cooking. Pat it dry with paper towels or air dry it for at least 30 minutes.
- Score the skin deeply but not into the meat. This helps the glaze penetrate and creates a crispy texture.
- Roast the pork belly at a high temperature initially to crisp up the skin, then reduce the heat to allow the meat to cook through.
- Use a meat thermometer to ensure the pork belly is cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
- Let the pork belly rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the pork belly with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Sweet and spicy glazed pork belly is a delicious and impressive dish that is perfect for special occasions or a weekend feast. The combination of sweet and spicy flavors, along with the crispy skin and tender meat, makes this dish a real crowd-pleaser. With careful preparation and attention to detail, you can easily create this restaurant-quality dish at home. So, fire up your oven and get ready to indulge in this mouthwatering pork belly experience!
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